Categories: January

Ingredients

• 6 slices all-butter Madeira cake
• 1 tbsp brandy
• 6 large scoops good vanilla ice cream
• 4 medium egg whites
• 125g caster sugar
• icing sugar, to dust

Directions

1. Use an 8cm plain pastry cutter to cut circles out of the Madeira slices (save the trimmings for a trifle). Place these circles on 2 non-stick baking trays, spaced well apart, and drizzle with the brandy. put 1 scoop of ice cream on top of each cake slice, then pop in the freezer for at least 1 hour. (You can do this a day in advance: the firmer, the better.)

2. When ready to serve, preheat the oven to 230˚C/fan 210˚C/gas 8. Put the egg whites into a large grease-free bowl and beat to soft peaks with an electric whisk. Gradually whisk in the sugar and continue whisking until the meringue is thick and glossy.

3. Remove the ice cream from the freezer and, working quickly, spread the meringue over the ice cream and cake, ensuring there are no gaps. (You can re-freeze for up to 2 days at this stage.) Put in the oven and bake for 2-3 minutes until turning golden.

4. Remove and sit a snowball in the centre of each plate. Dust with icing sugar and serve immediately.

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